SOUP RIBOLLITA: Tuscan kale and vegetable soup –/13 SALADS CAESAR: romaine, anchovies, croutons and Parmesan cheese, made a la minute – /17 CARCIOFI CRUDI: thinly sliced raw artichokes, avocado, and Parmesan shavings – /19 CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula and crumbled feta cheese – /19 MELANZINE RIPIENE: eggplant prepared alla minute parmigiana style -/18 MORSO SALAD: radicchio, endive, …
SALADS CAESAR: romaine, anchovies, croutons, parmesan cheese, made a la minute –/16 CARCIOFI CRUDI: raw artichokes, arugula, Parmesan shavings – /18 CAVOLETTI: crispy Brussels sprouts, fresh fennel, arugula, crumbled feta cheese – /18 MORSO SALAD:radicchio, endive, arugula, cherry tomatoes, red onions, avocado – /18 APPETIZERS VITELLO TONNATO: seared veal loin served over home-made Tuna sauce & caper berries -/22 …
Starter (Family-Style Servings) Matzo: With Schmear and Lox Carciofi alla Giudea: Roman-Jewish style artichokes, over fennel Florentine Chicken Liver Pate: served warm with Matzo crackers Soup Chicken Soup with Matzo balls Main Course (Family-Style Servings – Choice of 2) Salmone Arrosto: roasted with fennel, pears and apples in a mustard dressing Pollo Intero Organico: whole organic chicken, roasted and served …